Ganji, Mangalorean Rice Porridge

                                            Ganji, Mangalorean Rice Porridge

As far back as I can remember Good Friday has been associated with Brinjal Chutney and Ganji (Rice Porridge) as the Mangaloreans call it.  At least in my mother’s house.  Back then, we hated going vegetarian at any time and the Good Friday  tradition of  Ganji, Mangalorean Rice Porridge really took the cake.  Lent was associated with vegetarian food and there was no respite.  Our protests were in vain as my mother firmly wielded the culinary baton and  insisted on Ganji, Mangalorean Rice Porridge year after year.  Over the years our grumblings ceased and I continued this tradition after I got married and had my own family.  Sometimes we skipped the Ganji, Mangalorean Rice Porridge and had the chutney with bread and butter.  Mmmmm… And shall I tell you a secret…it’s actually quite tasty and enjoyable.  Add a blob of ghee and a crushed pappadam or two and this simple Good Friday Dish is transformed into comforting soul food!

You can also drink the rice water known as “theli” in kannada separately as it is very nutritious.  Mummy loved it and would ask for it frequently.

Am reposting this post with new images as the previous one which I did a decade ago is not very clear

The Recipe For Ganji, Mangalorean Rice Porridge:      

The Ingredients For Ganji, Mangalorean Rice Porridge: 

Pictorial For Ganji, Mangalorean Rice Porridge

Red Boiled Rice

Boiled Rice

Rinse rice 3 times

Place in rice cooker

Boil with salt and additional water

The thickened Ganji

Ganji, Theli and Brinjal Chutney

Method For Ganji, Mangalorean Rice Porridge:

Some Other Good Friday Recipes

Hot Cross Buns

Ganji With Grilled Brinjal Chutney Good Friday Recipe

Hot Cross Biscuits/ Sooji Hot Cross Biscuits/ Semolina Hot Cross Biscuits

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